Poached Chicken and Vermicelli Noodle Salad with Sweet Chilli Dressing

Poached Chicken and Vermicelli Noodle Salad with Sweet Chilli Dressing

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 12, 2017.

A super quick meal with pre-poached chicken


Ingredients

Poached Chicken And Vermicelli Noodle Salad

  • 2 packets vermicelli noodles
  • 1 packet poached chicken
  • ½ telegraph cucumber
  • 1 packet ranch slaw
  • ½ pottle sweet chilli dressing
  • 1-2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil

TO SERVE

  • ½ pottle sweet chilli dressing
  • 2 tablespoons roughly chopped mint leaves
  • 2 pinches of chilli flakes (optional, adults)

Steps

  1. a full kettle to the boil.
  2. In a large heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain in a sieve. Run under cold water to cool then sit over bowl to drain well.
  3. While noodles cook, thinly slice each poached chicken breast. Season to taste with salt and pepper and set aside in a large bowl.
  4. Slice cucumber in half lengthways then thinly slice. Add to bowl with chicken along with ranch slaw and first measure of sweet chilli dressing.
  5. Use kitchen scissors to cut noodles in a few places to make them easier to eat then return them to the bowl they were cooked in. Add fish sauce, soy sauce and sesame oil and toss to coat
  6. Add noodles to bowl with poached chicken and salad and toss to combine. Season to taste with pepper.
  7. divide poached chicken and vermicelli noodle salad between bowls. Top with a dollop of remaining sweet chilli dressing and a sprinkle of chopped mint and chilli flakes, if using.

Nutritional Information

Energy 2096 kj
501 kcal
Protein 34.1g
Carbohydrate 26.1g
Fat 28.5g